These easy beef bowls are a quick and delicious Asian-inspired recipe that makes the perfect weeknight dinner. Ready in about 30 minutes!
These beef and rice bowls are Korean-inspired, but I do use hoisin sauce which is technically Chinese. There's many similar recipes floating around on Pinterest these days, and I can't believe I didn't put my own twist on this recipe sooner. That beef is just so good. Most of the recipes I've seen just use brown sugar and soy sauce, but I love the taste of hoisin sauce. It provides a depth of flavor that makes this dish taste extra special.
This meal has quickly become one of my favorite quick dinners. I don't always have time to re-make stuff that I post on the blog since I'm always coming up with new recipes, but this one will definitely be on repeat.
Just a note on serving these ground beef bowls - you don't need to top 'em with sesame seeds like I did. Turns out that ground beef is not the prettiest thing to photograph, so I was desperately raiding my pantry trying to figure out how the heck to make the bowls look more appealing in the photos. The photos you see are my third attempt at photographing this dish. 😛
What kind of beef to use?
I prefer using extra lean (at least 96% lean) ground beef for this recipe because then you don't have to worry about draining the fat. It's also an easy way to manage calories with less effort.
What is hoisin sauce?
According to Google, hoisin sauce is "a sweet, spicy, dark red sauce made from soybeans, vinegar, sugar, garlic, and various spices that's widely used in southern Chinese cooking". I always keep hoisin sauce in my fridge. If you've never bought it before, it's quite readily available. You can find it in the Asian section of most major grocery stores.
How to make ground beef and rice bowls
- In a skillet, brown the beef until it's cooked through.
- Stir in the sauce ingredients.
- Add the chopped red pepper and cook it for a few more minutes until it's tender-crisp.
- Serve over rice and with the optional garnish. Easy! (Full ingredients & instructions are in the recipe card below).
A few recipe tips:
- You don't need to go out and buy sriracha sauce just for this recipe if you never use it, but I do like the flavor it adds. I didn't add a lot since I'm not great with spice myself, but you can always add more if you want to give this recipe more heat.
- I added a red pepper for color and a bit of freshness. If you don't like red pepper, you could leave it out - it won't break anything.
- To easily grate fresh ginger, store it in the freezer! This way I never run out of fresh ginger, and it is much easier to grate.
- You don't have to serve this dish with rice. Try cauliflower rice, quinoa, noodles, or serve it with other veggies. Or just eat it with a spoon straight out of the pan like I maaaay have done when I first made it.
- This is the type of recipe where you can definitely adjust the sauce ingredients to taste, so don't be shy!
- This recipe can be ready in about 15-20 minutes if you use Instant Rice.
Other ground beef recipes you may like:
- Beef and Cabbage Stir Fry
- Beef Ramen Noodles (Stir Fry)
- Homemade Hamburger Helper
- Simple Ground Beef Casserole
- Teriyaki Ground Beef
Will you give these easy Asian beef bowls a try?
Questions? Ask me in the comments below. 🙂
Easy Beef Bowls
- 1 cup uncooked rice I used white jasmine rice
- 1 pound extra lean ground beef
- 1 tablespoon (packed) brown sugar
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 1 red bell pepper chopped
- Garnish (optional): scallions, sesame seeds
- Cook the rice according to package directions. If you have a different amount you usually make for 4 people, just make your usual amount.
- Meanwhile, add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it's cooked (approx. 8-10 minutes). If there's a lot of excess fat, drain it.
- Take the pan off the heat and stir in the sauce ingredients (sugar, hoisin sauce, soy sauce, sriracha, ginger, and garlic).
- Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.
- Serve the beef over the rice and garnish as desired.
- To easily grate fresh ginger, freeze a whole piece. It grates much easier and you'll always have some on-hand. This is the handy tool I use to grate/zest it.
- If you don't have sriracha sauce, you can leave it out. If you love sriracha, don't hesitate to add more than 1 teaspoon!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.